Accompany with a green salad and a bowl of couscous tossed with freshly chopped herbs and studded with a can of well drained chick peas.
Serves 4-5
Ingredients
1 tbsp olive oil
1 medium onion finely chopped
2 tsp crushed garlic, from a jar
1 Tbsp soft brown sugar
2 Tbsp fish sauce
1- 2 Tbsp curry powder
450g orange Kumara peeled and cut into 2 cm pieces
700g boneless, skinless chicken breast fillets cut into 3cm pieces
400mls canned coconut milk
50g sundried tomatoes in oil, chopped
Fresh herbs to garnish — I use thyme
Method
Heat the oil in a large lidded frypan or a heavy based casserole dish, add the onion and cook slowly over a medium heat, stirring from time to time until the onions have softened (about 5-6 minutes). Add the garlic, brown sugar, fish sauce and curry powder and gently stir for 2-3 minutes more.
Add the kumara and pour in the coconut milk. Stir well and bring to a simmer, cover with lid and continue cooking gently for 6- 7 minutes.
Stir in the cubed chicken and sundried tomatoes and simmer, stirring occasionally, for 10 to 12 minutes or more, until the chicken is cooked.
Sprinkle with thyme leaves and serve with a green salad and a bowl of couscous.
